Queso Dip

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Queso Dip always goes fast at social gatherings. This recipe creates a large, party sized quantity.

Prep Time: 1.5 hours
Cook Time: Under 10 minutes
Yield: about 1.5 liters / 6 cups

Ingredients

  • 250 g / 1 1/2 cups cashews, soaked for at least 1 hour
  • 180 g / 1 orange bell pepper, roughly chopped
  • 236 ml / 1 cup unsweetened dairy-free milk (such as coconut or almond)
  • 2 g / 2 tsp chili powder or taco seasoning, divided
  • 20 g / 1/4 cup nutritional yeast
  • 55 g / 1/4 cup Crystal margarine, melted
  • 35 g / 1/4 cup onion, minced
  • 345 g / 2 1/2 cup black beans, canned, rinsed, and drained
  • 340 g prepared salsa
  • Garnishes: cilantro, sliced green onions

Directions

    1. Soak cashews for at least 1 hour.

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    1. After they’ve soaked, drain and rinse the cashews.
    2. Place the cashews, orange bell pepper, milk, nutritional yeast, and 1 tsp of chili powder in a high powered blender. Puree until thick and creamy, about 3-4 minutes.

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    1. In a large saucepan, add the melted Crystal margarine, minced onion, black beans, salsa, and 1 tsp of chili powder over medium heat. Stir constantly until heated through, about 7-8 minutes.

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    1. Add in the cheese sauce, stir to combine, and pour into your serving dish.

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  1. Season to taste with salt/pepper if needed.
  2. Garnish as desired and serve.

Chef Notes

  • This dip is perfect with baked nachos too.

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